Portobello, Avocado, and Mango Stacks with garlic, basil, roasted pepper and balsamic vinegar

So I made this tonight on the fly, but it was super yummy and actually pretty easy.

You need:

2 bell peppers, any color
1 mango, medium ripeness (if it's already too mushy, it will end up super mushy)
1 avocado
a handful of basil leaves
3-4 cloves of garlic
2-4 portobello mushroom caps
Fresh ball of mozzarella cheese

I also made 1/3 cup of brown rice and split it halfsies with Greg.

What you need to do:

Quarter the bell peppers. I cut off the ends so they lay more flat and save the raw tips for a midday snack.
Put on tin foil with some salt and pepper and a spritz of oil and broil until the tops are black and bubbling. Set aside to cool. When cool, peel off skin.

Put mushrooms in a pan in oven with a little oil to cook. I did this on 350 degrees. I flipped them once while I prepared the other veggies.

Slice mango thin lengthwise. Do the same with the avocado. See pictures.

In a frying pan, sautee garlic with salt and pepper and some oil or butter. Once you can smell it cooking, add in the slices of avocado and mango. Let it sautee for a decent while and flip the mango and avocado at least once.

Add in a handful of full basil leaves and sprinkle with 1-2 TBSP of balsamic vinegar. Turn the heat low and let it cook more until the basil leaves wilt. Feel free to add more balsamic if you need more moisture. Toward the end, sprinkle with a dash of salt and a nice amount of fresh black pepper.

When all items are cooked, stack your portobello however you like! I used 1 slice of mango, 1 slice of avocado, 1 slice of mozzarella, 1 quarter of each of the bell peppers, and some basil and garlic for each. Top with a fresh basil leaf, and you are good to go.
I added another mango, pepper, avocado, and mozzarella to top the rice.

Greg had his plate with a filet of fish as well. I found this yummy and pretty satisfying. I did snack on a bit of almond flour cornbread after dinner though, so maybe a bit more rice would have hit the spot... Enjoy!